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1990 Wild cooked Tuo Cha | ||
| Genre: Aged Black | ||
| Factory: Unknown | ||
| Vendor: Tea Master Blog | ||
| Reviewed by Mike Petro on 02/05/2006 | ||
| Background | This was a sample marked "surprise" which was later revealed to me. The vendor points out that this is a somewhat rare style as "wild" leaves are seldom used in a cooked puerh. | |
| Dry Leaf Appearence: | forgot to look | |
| Water to Leaf Ratio: | 7 gr of Leaf in 170 ml of water | |
| Brewing Method: | Gungfu in Yixing pot Rinsed tea with boiling water for 20 seconds. Used boiling mountain spring water collected at the source. | |
| Wet Leaf Appearence: | Dark brown chopped and/or broken leaf, not a whole leaf in sight. | |
| 1st Steep | 40 seconds: Sweet, wood, plum, and a hint of vanilla. All of these flavors come out but the overall strength is light. This steep is one of nuances. | |
| 2nd Steep | 40 seconds: More strength this time but it masked some of the finer nuances I found in the previous steep. Wood, prune, and mulch with a mildly sweet finish. | |
| 3rd Steep | 45 seconds: Better, more balanced now, wood, mulch, prune, vanilla, with a nice smooth slightly sweet finish. | |
| 4th Steep | 60 seconds:Wood, less fruit, more earth. Tasty. | |
| Subsequent Steeps | I got quite a few more steeps out of this tea. The tea held up well through all of them. | |
| Conclusion | This is one of the 10 best cooked puerhs I have ever tasted. It reminds me of the "partially" cooked genre, although the vendor didnt claim it as such. In other words a puerh that was fermented less than 100%, it seems that these puerhs hold a lot more potential than the fully fermented variety. | |
| Sorry, no Photos | ||